Bread and Butter Pickles

1. Slice the cucumber into thin rounds of about 3 mm and the onion into half-moons.

2. Layer in a bowl with salt and leave for 1 hour – this draws out the water and keeps them crunchy.

3. Rinse off the salt in a colander and drain thoroughly.

4. Bring the vinegar to the boil with the sugar, mustard seeds and turmeric, stirring until the sugar dissolves.

5. Add the cucumber and onion and just bring back to the boil – cook any longer and they go soft.

6. Pack into sterilised jars with the liquid, seal, and refrigerate once cool.

Tip: The classic pickle of American sandwiches and burgers – sweet and spiced rather than salty and dilled. Best after 2 days, keeps 6 weeks in the fridge.